INGREDIENTS:
For Vanilla ice cream:
2 and 1/2 cups of fresh milk (pasteurized) or cream;
1 can of condensed milk;
2 tablespoons of vanilla extract.

For the Chocolate syrup:
2 and 1/2 cups of dark chocolate;
1/2 cup of coconut oil.

METHOD OF PREPARATION:
Vanilla ice cream:
Whip the whipped cream. Then add the condensed milk and vanilla extract and whisk again to mix everything. Pour the mixture into a 30 x 30 cm pan lined with parchment paper or aluminum foil, smoothing it out to make it as straight as possible. Place in the freezer until the ice cream completely freezes.

Chocolate syrup:
Melt the chocolate with the coconut oil and set aside to bathe the ice cream cubes.

TIP: Prepare the syrup when the ice cream is already frozen.

Assembly:
With the frozen ice cream, cut several cubes about 2 centimeters long.
Return the ice cream to the freezer for about 30 minutes or until it freezes again. Bathe the cubes, one by one, in the chocolate syrup and let it dry in a form with parchment paper. TIP: Do this gradually, with a little bit of ice cream each time to prevent it from melting. Keep the chocolates in the freezer before serving.

SOURCE: I could kill for dessert